Pineapple Boats Ahoy

This shrimp salad is served inside hollowed-out pineapple halves, making it one of the most dramatic presentations you can bring to a table. Poached shrimp, fresh pineapple chunks, orange and grapefruit sections, and diced avocado get tossed together and spooned back into the pineapple shells. A blended dressing of lime juice, white wine, oil, honey, and paprika gets poured over everything right before serving.

The shrimp get a quick simmer in boiling water for just 3 to 5 minutes, then an immediate cold water rinse to stop the cooking. That short cook time gives you firm, snappy shrimp that won’t turn rubbery. Peeling and deveining after cooking (rather than before) is easier since the shells slip off more cleanly once the protein has set.

The avocado goes in last, right before serving, tossed in lime juice to prevent browning. Its creamy richness against the snappy shrimp and tangy citrus sections creates a contrast of textures and flavors in every bite.

Kitchen Tips

• Leave the pineapple shells ½ to ¼ inch thick when scooping. Too thin and they’ll buckle under the weight of the filling. Too thick and you’re wasting good pineapple.
• Discard the pineapple core when cutting the pulp. The core is tough and fibrous and won’t soften in a cold salad.
• Blend the dressing in a blender until completely smooth. The honey and oil need to emulsify, and whisking by hand usually leaves them separated.
• Chill the shrimp and citrus mixture thoroughly before assembling. This is a cold salad, and warm shrimp will wilt everything around it.

Variations

• Add diced mango or papaya for an even more tropical mix.
• Swap the white wine in the dressing for coconut water for a non-alcoholic, tropical option.
• Top with toasted macadamia nuts or coconut flakes for crunch.